Malbec-Braised Tripe
Chickpeas, Lavender, Coriander, San Marzano Tomatoes, Basil
Chef Edouardo Jordan of Salare | Seattle
Yield: 15 servings
This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Eduardo Jordan was inspired by Malbec, Andeluna Cellars, Altitud, Uco Valley, Mendoza, Argentina, 2014 as a pairing.
"I know that Argentina is a meat-centric country and I thought that it would be only appropriate to have a hardy tripe stew to match the earthy, robust Malbec."
Adapted by StarChefs | April 2018
INGREDIENTS
Olive oil
225 grams medium diced onion
25 grams thinly sliced garlic
5 grams dry lavender, ground fine
5 pounds coriander, ground fine
5 pounds fennel seed, ground fine
325 milliliters Malbec
60 grams San Marzano tomatoes, puréed
5 pounds beef tripe, cleaned and cut into 1½-inch lengths, blanched
40 grams basil leaves
Salt
Sherry vinegar
Cooked chickpeas
METHOD
To a large pot over medium-high flame, add olive oil and sauté onions. Add garlic and when slightly browned, add ground spices; stir. Add wine and reduce by half. Add tomato and bring to simmer. Add chile paste, tripe, and basil. Stir, cover, and braise in oven 3 to 3½ hours. Season with salt and vinegar and set aside for 3 to 4 hours before service. In a saucepot, warm braised tripe. Fold in chickpeas to garnish. Serve in a pasta bowl.
